During these hot summer months, there are only a few dishes I find worth turning on the oven for. This dish is one of them. I have long been a fan of lasagna and my recipe uses lean ground beef and reduced fat Mozzarella cheese, which makes a healthier version of lasagna with the same great flavor and is topped for a fun twist and taste, with American cheese.
“Angela’s Crowd-Pleasin’ Lasagna”
8 ounces lasagna noodles
1 pound lean ground beef
1/2 cup chopped onion
1 jar (16 ounce) spaghetti sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 pint part-skim ricotta cheese
1 package (8 ounce) shredded Mozzarella cheese (reduced fat Mozzarella works great)
1/2 cup shredded American cheese
Optional: 1 (8 ounce) can mushrooms, drained
Spray 13 x 9 x 2 baking pan with cooking spray. Set aside. Cook lasagna noodles according to package directions; drain and set aside. Preheat oven to 350 degrees. In a large skillet, brown ground beef and onion. Drain well. Return beef mixture to skillet. Stir in spaghetti sauce. Add mushrooms, if desired. Stir in garlic powder, salt and Italian seasoning. In baking pan, layer 1/3 of lasagna noodles, 1/3 of meat sauce and 1/3 of ricotta cheese and 1/3 package of Monterey Jack cheese. Repeat layers twice. Bake lasagna for 30 minutes. Remove from oven and top with ½ cup American cheese. Bake for an additional 10 minutes. Remove from oven and let stand for 8-10 minutes before slicing and serving. Enjoy!